Cajun Shrimp & Corn Foil Packs

Ingredients

• 1 pound baby yellow potatoes (450 g), cut into 1/2-inch pieces
• 1 1/4 pounds large raw shrimp (570 g), peeled, deveined, and thawed if frozen; tails on or off
• 3 ears corn, husked and each cut crosswise into 4 short pieces
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 4 tablespoons unsalted butter (56 g), melted
• 3 garlic cloves, minced
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper, or less to taste
• 3/4 teaspoon fine salt, plus a little for the potato water
• 1/4 teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley
• 1 lemon, cut into wedges, to serve

Method

1. 01

   Heat a conventional oven to 425°F (220°C). Put the potato pieces in a saucepan, cover with lightly salted water, bring to a boil, and simmer for 7–9 minutes, until tender enough to pierce easily but not falling apart. Drain well. This head start is important: raw potatoes would take much longer than the shrimp inside the packets.

2. 02

   Pat the thawed shrimp dry. In a large bowl, stir the melted butter, garlic, paprika, oregano, thyme, cayenne, measured salt, and black pepper together. Fold in the drained potatoes, corn pieces, bell pepper, and shrimp until evenly coated. Use raw shrimp, not precooked shrimp, for this timing.

3. 03

   Set out four sheets of heavy-duty foil, each about 16 inches long; use a double layer if the foil is thin. Divide the mixture evenly among them, including the seasoned butter. Bring the long edges together and fold firmly, then fold the short ends closed, leaving a little room above the food for steam. Set the sealed packets on a rimmed baking sheet.

4. 04

   Bake for about 15–20 minutes. Open one packet carefully with oven mitts, directing steam away from your face and hands. Check that the shrimp are opaque and pearly throughout and reach 145°F (63°C), the corn is hot and tender, and the potatoes are soft. Larger shrimp or tightly packed packets may need a few extra minutes; reseal and check again rather than relying on pink color alone.

5. 05

   Open the cooked packets onto plates, keeping their juices contained. Scatter with parsley and squeeze over lemon at the table. Serve one packet per person. The stated cook time includes the potato simmer followed by baking; heat the oven and prepare the other ingredients while the potatoes cook.

6. 06

   The seasoning is mixed from individual spices so the salt and heat are controlled. If using a purchased Cajun seasoning instead, replace the paprika, oregano, thyme, cayenne, and measured salt with about 1 tablespoon of the blend, then adjust cautiously because brands vary. This recipe is timed for the oven method described above.

7. 07

   Remove leftovers from the foil and refrigerate within 2 hours in shallow covered containers for up to 3 days. Reheat covered with a splash of water until the entire portion reaches 165°F (74°C). Shrimp can toughen on reheating, so stop once hot rather than simmering for a long time.